Close

Member Login

Logging In
Invalid username or password.
Incorrect Login. Please try again.

not a member? sign-up now!

Signing up could earn you gear and it helps to keep offensive content off of our site.

PRINT DIGITAL

High Altitude Chili Cook-off

High Altitude Chili Cook-off

[ August 20, 2010 - 4:34pm ]
Chili cook-off
Photo by: Andy Melton
Think you make the best chili in the Rocky Mountains? Test your skills in the kitchen this weekend at Winter Park’s Famous Flamethrowers High Altitude Chili Cook-off. Plus, we’ve got the recipe for last year’s champion chili.

Think your chili is the best? This weekend, you can find out. Winter Park is hosting the Famous Flamethrowers High Altitude Chili Cook-off, which determines the best chili cook in the Rocky Mountain region.

An International Chili Society (yes, there is such a thing) event, cooks will compete for more than just bragging rights. Winners in each of the three categories—Red Chili, Green Chili and Salsa—will advance to the World Championship Chili Cook-off this October in Manchester, New Hampshire.  There is also a non-ICS sanctioned Guac-off, which is solely for the glory.

If you think your chili is up to snuff you can still enter here.

For a point of comparison, here’s the winning chili recipe from last year’s World Championship.

Maureen’s Almost Famous Red Chili
Ingredients:
3 lbs of tri-tip cubed
1 8 oz. can tomato sauce
1 15 oz can of chicken broth
1/8 tsp. red pepper powder
1 tsp. chicken base

2 Tbsp. Gebhardt’s chili powder

2 Tbsp. Ray’s brand chili powder

1 15 oz. can beef broth

1 Tbsp. Ray’s brand onion powder

1 whole jalapeno seeded and halved

1 tsp. white pepper
1 packet Sazon goya seasoning
1 tsp. salt
3 Tbsp. Gebhart’s chili powder
1 Tbsp. Ray’s brand garlic powder
2 Tbsp. Ray’s brand cumin
2 Tbsp. New Mexico light chili powder 

1 tsp. brown sugar

1 Tbsp. New Mexico light chili powder
1 tsp. Ray’s brand cumin

1 Tbsp. Gebhardt’s chili powder

Thicken with arrow root
, salt or brown sugar to taste
tomato sauce if needed

Instructions:
Brown cut up tri-tip in pot until gray in color. Add the next 9 ingredients, bring it to a boil, cover and simmer for one hour.
Add the next 7 ingredients and cook for another 30 minutes before adding the brown sugar, New Mexico light chili powder and cumin. Continue to simmer pot for another 30 minutes.
20 minutes before turn in add the remaining ingredients adjusting taste with the salt or brown sugar and tomato sauce if needed.